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Kitsune udon recipe
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Kitsune udon recipe

A delicious udon dish that adds just a little bit of spice.
Course Soup
Cuisine Japanese
Keyword Noodles
Prep Time 20 minutes
Cook Time 6 minutes
Servings 2 people
Author Joost Nusselder
Cost $6-8


  • pot
  • saucepan
  • Otoshibuta (a drop lid) for the fried tofu pockets. A drop lid helps keep the tofu submerged in the flavored broth.
  • knife
  • cutting board
  • chopsticks


For broth:

  • 2 packets udon noodles
  • 8 cups water
  • 2 cups dashi stock
  • 4 slices naruto fish cake
  • 1 chopped scallion/spring onion
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ½ tsp Japanese seven spice shichimi togarashi
  • ½ tsp sake optional

For inari age (tofu):


Inari age (tofu)

  • Before we get started with the soup, we have to prepare the seasoned fried tofu pouch.
  • Grab a sieve and place it in the sink. Place the tofu pockets in the sieve and pour hot water on all pieces.
  • Make sure the tofu is well soaked. Flip over and pour hot water again.
  • Let the tofu cool, and then squeeze out the excess water with your hands.
  • Slice the tofu into strips or cut each piece diagonally into 2 triangles. Most restaurants serve the tofu in triangles.
  • In a small saucepan, put in about a cup of water, soy sauce, and sugar, and bring to a boil.
  • Once boiling, put in the tofu pieces, turn the heat low, and let them simmer for approximately 15 minutes. Now place the drop lid (otoshibuta) on top to keep the tofu submerged and make sure it steams.
  • Turn off the heat and leave the tofu to marinate in the sauce.

Udon soup

  • Grab a large bowl and boil 8 cups of water on high heat.
  • As the water boils, grab a saucepan and add the dashi, soy sauce, and mirin. Bring it to a boil, stir, and turn the heat off. Put aside for now.
  • When your water is boiling, add the noodles and cook as per packaging instructions.
  • Once the noodles are cooked, take them out and place them into 2 bowls.
  • Add soup, 2 tofu triangles for each bowl, 2 slices of naruto, and garnish with a good amount of scallions. Sprinkle some Japanese seven-spice to give the soup that extra rich flavor.
  • The soup is ready to be served!


Tip: you can always use dashi stock cubes as a shortcut. But if you want to make dashi from scratch, check out our post about dashi substitutes.